Chicken Dan Dan Noodles

By Leite's Culinaria

Ingredients

One (4-pound) whole chicken
3 pounds chicken backs or 2 pounds (907 g) chicken feet
1/2 to 1 teaspoon Sichuan peppercorns
1 teaspoon crushed red pepper flakes
1/2 to 2 tablespoons toasted sesame oil
2 tablespoons chicken fat (reserved from the broth (or vegetable oil))
2 tablespoons finely sliced scallions (green and/or white parts)
1/4 cup white soy sauce (known as shiroshoyu and available at Asian markets)
2 tablespoons brown rice vinegar (available at Asian markets or use regular rice vinegar)
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1 1/2 to 2 teaspoons Sichuan peppercorns
1 tablespoon red pepper flakes
2 tablespoons toasted sesame oil
3 tablespoons chicken fat reserved from the chicken broth or mild oil
3 tablespoons chopped scallions (just the white parts)
1 tablespoon minced or grated ginger
1 tablespoon minced garlic
1/4 cup sesame seeds
1 pound ground chicken
2 tablespoons granulated sugar
2 teaspoons kosher salt
1 pound fresh ramen noodles or any thick fresh noodle you like
Chopped scallions (green and white parts)

Prep Time60mins
Cook Time420mins
Servings4

Instructions

Make the broth*

In a large stockpot over medium heat, combine the whole chicken, chicken feet or backs, and 5 quarts (20 cups or 4.7 l) cold water to cover. Bring to a simmer, skimming any gray scum that floats to the surface during the first 10 to 15 minutes of cooking.

Reduce the heat to medium-low and simmer ever so gently for 6 hours, replenishing the broth with fresh water as it reduces.

Strain the broth and let it cool to room temperature. Cover and refrigerate overnight.

Scrape the fat from the surface of the broth and reserve 5 tablespoons of it. Refrigerate or freeze the remaining chicken fat for another use or discard it. You will only need 2 cups broth for this recipe and can refrigerate or freeze the remaining chicken broth.

Make the tare

In a spice grinder, blitz the Sichuan peppercorns and red pepper flakes together.

Heat a small skillet over medium heat and then add the sesame oil and the 2 tablespoons reserved chicken fat or oil. Add the ground spices and scallions and cook, stirring constantly, until the scallions are slightly softened and the spices are very fragrant, about 2 minutes.

Remove from the heat and immediately stir in the white soy sauce, vinegar, sugar, and salt. Move to a large bowl.

Set a large pot of salted water over high heat and bring to a boil for the noodles.

In a separate saucepan over low heat, warm the 2 cups reserved chicken broth.

Make the chicken topping

In a spice grinder, blitz the Sichuan peppercorns and red pepper flakes together.

Heat a large skillet over medium heat, then coat with the sesame oil and the 3 tablespoons reserved chicken fat. Add the scallions, ginger, and garlic and cook until very fragrant, about 2 minutes.

Stir in the ground spices and sesame seeds and cook for 2 minutes more.

Add the ground chicken, sugar, and salt and sauté, using a fork or wooden spoon to break up any clumps, until the chicken is cooked through and any liquid has almost completely cooked off, 5 to 10 minutes.

Once the chicken is ready, drop the noodles into the boiling water and cook until al dente, according to package directions.

Drain the noodles, shaking them to remove any excess water.

Whisk the hot broth into the reserved tare. Add the cooked noodles and toss to combine thoroughly.

Divvy the portions among 4 bowls and top each with some of the chicken topping. Garnish with chopped scallions and serve immediately.